Tofu Banoffee Pie

Serves 8-10 Prep Time 10 minutes   Rated:


I have had my fair share of raw dessert making over the years and so when my daughter in law (one of the many talented girls I now call my own!) talked to me about a date free crust and tofu cream, I was intrigued but not excited! hahaha

This showed up. YUM. So good and we all loved it, even the kiddlywinks. The tofu is amazing. The pie stood up to the scrutiny of my boys, which is a tough gig I'm telling you. They hold no punches. SO well done Geri...we are now sharing the raw love with all of you! And there is a snappy little video she created too. Isn't she clever? I hope you try this. Let us know on Instagram when you do!

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Mix together all Salted Caramel Whip ingredients in a small mixing bowl and freeze for 30 minutes.


Add all the ingredients for the crust to the Thermomix bowl and and blend 2 min/speed 7.5 (Use the spatula to help mix crust if needed)


Press crust into a greased pie dish and set aside. (You can put crust in the freezer, but it's not essential)


Add all Chocolate Filling ingredients to Thermomix bowl and blend 2 min/speed 6.5.


Scrape down the sides of Thermomix bowl and blend 1 min/speed 6.


Pour chocolate filling into prepared crust.


Top with sliced bananas.


Spread on prepared Salted Caramel Whip.


Sprinkle shaved chocolate curls over the top if desired.


Freeze until desired firmness.


Serve in slices with plenty of extra bananas handy if you are a banoffee lover!

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